Salt Air Margarita

Minibar by José Andrés • Washington, DC

Chef José Andrés uses Sucro, a powdered emulsifier beloved by avant-garde chefs, to make the salty foam topping. It's available at tienda.com.

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  • Servings: Makes 1 drink

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Ingredients

margarita
  • 1 ounce fresh lime juice
  • 1 1/2 ounces blanco tequila
  • Ice
  • 1 ounce Cointreau or other triple sec
salt air
  • 4 ounces water
  • 2 ounces fresh lime juice
  • 1 1/2 teaspoons Sucro
  • 1 1/2 teaspoons salt

How to make this recipe

  1. Make the Salt Air:

    Fill a cocktail shaker with ice. Add the tequila, Cointreau and lime juice and shake well. Strain into a chilled coupe.

  2. Make the Salt Air:

    Combine all of the ingredients in a large bowl. Using an immersion blender, mix until bubbles form. Carefully spoon on top of the drink.

Contributed By Photo © Tina Rupp Published July 2011





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